Everybody loves the flavor combination of Broccoli and Cheddar. That may or may not be because cheese makes everything better and cheddar is one of the best cheeses. I admit it; I am a vegan who still discusses how amazing some cheeses are! I love cheese. I will always love cheese. I have come to terms with the facts and cheese is bad for animals and the human body, but otherwise, I would literally consume cheese with every meal. With cheddar, the sharper the better! I want to feel the bit from the cheddar on my whole tongue. Anyway, getting back to the recipe... I created this casserole when we needed a hearty, wintery meal that involved cheese (vegan, obviously). Easy, inexpensive and delightfully tasteful, this vegan broccoli cheese casserole kills zero animals and contains zero cholesterol!
Ingredients:
- 2 heads broccoli ($0.99)
- 2 cloves garlic, minced ($0.25)
- 1 cup brown rice ($0.20)
- 1 cup mushrooms, sliced ($0.99)
- 4 tbsp. soy sauce ($0.15)
- 1 cup vegetable broth ($0.30)
- 2 tbsp. corn starch ($0.10)
- 1 cup vegan cheddar cheese ($2.99)
Preparation:
Cook the rice according to your preferred method of cooking. I use a wonderful Japanese rice cooker that smart senses when the rice is cooked; it takes about two hours but cooking on the stove is completely acceptable. Steam the broccoli for 15 minutes. Feel free to drink one glass of red wine while the broccoli cooks. Mince the garlic and slice the mushrooms. Sauté the mushrooms and garlic for approximately 6 minutes or until the mushrooms soften. Mix in a bowl the soy sauce, broth, and corn starch. Add this to the mushrooms and garlic. This should create a broth-like "cream of mushroom soup" consistency. Turn the heat off. Add the broccoli. Stir well. Place into a casserole pan and top with the vegan cheddar cheese. Daiya makes two types of vegan cheddar cheese. The cheddar-style shreds are oily when heated, but the cheddar-style wedge melts marvelously for a great topping to this casserole. I recommend the block of cheddar, which yields a more crunchy topping; the shreds will yield a very fine stringy, cheesy, gooey, melty casserole. Preference is important. At this point, you should probably consume one more glass of red wine (make sure it is vegan). Bake in the oven for 20 mins on 350°F. TADA! Broccoli and cheese have come together perfectly in this vegan casserole!
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| Try not to overcook the broccoli It will continue to cook in the casserole |
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| Rice cookers do an amazing job of producing fluffy rice Stove cooked rice will do just fine |
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